How beautiful is this breakfast?! Start your day with this satisfying and super healthy porridge recipe. It's a great way to get all your fruit AND you veg you need.
1 large sweet potato (or 2 small), scrubbed clean and pricked with a fork a few times
500 ml/2 cups almond milk (or half almond milk, half water)
2 tablespoons chia seeds
2 tablespoons ground flax seeds/ linseeds
1 teaspoon ground cinnamon
¼ teaspoon ground cardamom
pinch of sea salt
1 teaspoon coconut oil
1–2 tablespoons almond butter
sliced fresh berries
fresh edible flowers
The night before, preheat the oven to 200°C (400°F) Gas 6. Roast the sweet potato for 45 minutes until softened and cooked through (give it a little squeeze with a kitchen towel protecting your hands; if it has got a good amount of give, it’s done). Leave it to cool completely, then store in the fridge overnight. You can do this in bigger batches for a double batch of porridge or for other meals.
In the morning, remove the skin from the sweet potato (it should peel away easily after it’s roasted and cooled). Place it in a medium saucepan and mash it with a fork until you’ve created a rough purée.
Place the saucepan with the sweet potato over a medium heat. Stir in the milk, chia seeds, flax seeds/ linseeds, cinnamon, cardamom and salt. Cook, uncovered, stirring occasionally and further mashing the sweet potato as needed, for 5–6 minutes until the ingredients have warmed through and melded together in a thick but easily stirred consistency.
Stir in the coconut oil and either stir in the almond butter or drizzle it on with your other toppings.
Portion the porridge into bowls and serve warm topped with berries and granola.
This recipe is from The New Porridge by Leah Vanderveldt, photography by Clare Winfield © Ryland Peters & Small